for 8 months from April to December 2016. The experiment used a factorial randomized block design with two factors. The first factor was type of dryer namely manual oven 60 o C, electric oven temperature 60 o C, electric oven temperature 100 o C and sun drying, and the second factor was the filler as tapioca, maizena, and without filler. Materials and equipment used were shallot variety of Pikatan, tapioca, maizena and water, shallot slicer, knife, manual oven, electric oven, cabinet drier, household manual oven with gas stove, blender, winnow, spoon, basin and packaging. Tools and chemicals were used for analysis of moisture, ash, fat and protein. The results of the activity showed that the type of drying and filling material had an effect on the quality of the Pikatan variety of shallot powder. There was a real interaction between the type of drying and filling material on moisture, ash, fat, protein, and organoleptic characteristics (color, taste, texture and overall acceptance). The best shallot powder was shallot powder such as combination of manual drying temperature of 60 o C and tapioca filler with yield of 21.